Smoky Spice Rub

If you're craving a little kick, look no further than this soulful rub, which adds bite to chicken, lamb chops, salmon, pork tenderloin or steak with a mix of smoked paprika, ancho chili powder, cumin and dry mustard.

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Yields:
1

Prep Time:
0
hours
5
mins

Total Time:
0
hours
5
mins

Ingredients

1/4
c.
smoked paprika

2
tbsp.
ancho chili powder

2
tbsp.
ground cumin

1
tsp.
dry mustard

Kosher salt and pepper

Directions

In a small bowl, combine the paprika, chili powder, cumin, mustard,

2 tsp salt and 1 tsp pepper.

Pat about 2 tablespoons into each pound of meat or fish. For extra flavor, refrigerate for a few hours before cooking. Yields 1/2 cup.

The rub can be stored in an airtight container at room temperature for up to 3 months.

Tips & Techniques

The rub can be stored in an airtight container at room temperature for up to 3 months.

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